Chicken Fajita Nachos - cooking recipe

Ingredients

2 tablespoons lime juice
2 tablespoons extra virgin olive oil, divided
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 (7 ounce) boneless skinless chicken breasts, lightly pounded to an even thickness
1 medium onion, chopped
1 small red bell pepper, chopped into 1/2-inch dice
1 jalapeno pepper, seeded and finely chopped
2 garlic cloves, chopped
6 ounces tortilla chips
1 1/2 cups shredded sharp cheddar cheese

Preparation

Add the lime juice, 1 tablespoon oil, salt, and pepper in a heavy-duty zip-lock plastic bag; close bag and shake bag to combine.
Add in the chicken breasts; close bag and refrigerate at least 1 hour and up to 4 hours, turning the bag occasionally.
Spray a large nonstick skillet with cooking spray; heat the skillet over med-high heat.
Take chicken breasts from marinade and place in the skillet.
Cook about 3 minutes or until nicely browned; turn and brown on the other side for about 3 minutes.
Lower heat to medium and cook until chicken springs back when pressed in the center, about 6 minutes.
Remove from the heat and cool; chop chicken into 3/4-inch bite-sized pieces.
Heat the remaining oil in a medium saucepan over med heat.
Add in the onion, red bell pepper, jalapeno, and garlic; cover pan.
Cook, stirring often, about 6 minutes or until the onion is tender.
Position oven rack in the upper third of the oven; preheat to 450\u00b0.
Spread the tortilla chips on an ovenproof platter or pizza pan.
Top with chicken, then the vegetables, then sprinkle with the cheese.
Bake, about 5 minutes or until the cheese melts.